Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Friday, August 6, 2010

A squash and tomato casserole, layered in a pan with sweet Vidalia onions, bacon and cheese, and seasonings, topped with panko bread crumbs and garnished with a chiffonade of fresh basil.

Layered Squash and Tomato Casserole

Yes, I know... it's hot out, but if you don't mind turning on the oven, this is a great way to enjoy those fresh summer squash and garden tomatoes. You could eliminate the bacon if you like (but why would you want to?!), but don't skip the panko if at all possible - it provides a wonderful crunchy contrast to the tender vegetables.

I like chopping the onion and tomatoes to make them easier to eat, but some people prefer them sliced so go with your preference. The amounts, where given, are mostly estimates - use more or less to your liking! The veggies will generate some water so use a slotted spoon to serve.

You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.

Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve, since the vegetables will generate some water as they cook.

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I made this Sunday as a side to a grilled tri tip. As soon as I saw the picture, I knew I had to make it soon. We don't have a garden this year, but squash is super cheap at the farmers market, and I have been buying more of it than I had recipes for. The hubs was skeptical, he wasn't expecting to like it. But boy did he! We both loved it. You were totally right aboyt the Panko adding a little something! I even reheated it in the toaster oven the next day and it was delicious.

My mom made this when I was a kid and I wasn't so fond of it back then,but last week I made it because we have squash running out of our ears and we LOVED it! I never had it with bacon but the rest of the recipe is the same as I make it only I just slice everything instead of chopping. Also if you'll slice and salt the squash a little early and leave it in a strainer it takes some of the moisture out. I'll try it w/bacon soon. It is DELICIOUS without so I'm sure it'll be good with too.Love your blog! Thanks for making me a better cook!

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